Showing posts with label Hyderabadi Cuisine. Show all posts
Showing posts with label Hyderabadi Cuisine. Show all posts

Monday 28 March 2016

Murgh Korma Qutub Shahi

Murgh Korma Qutub Shahi

Mohammed Quli Qutub Shah the ruler of the Qutub Shahi dynasty found the city of Hyderabad lying on the banks of river Musi in the year 1591.Hyderabadi cuisine is the native cooking style of the Hyderabadi Muslims, and was developed after the foundation of Qutub Shahi dynasty by Sultan Quli, promoting the native cuisine along with their own. Hyderabadi cuisine is a combination of Mughlai, Turkish  and  Arabic along with the influence of the native Telugu and Marathwada cuisines. Hyderabadi cuisine comprises broadly of rice, wheat and meat dishes and the skilled use of various spices, herbs and natural edibles.
Net Source.... 

Murgh Korma Qutub Shahi is a chicken semi gravy dish made with different spices and dry coconut, it has a mild flavour of coriander, poppy seeds and sweet tangy taste of the raisins. It is served with Roti or Naan.

For the Wet Ground Masala
2 Onions roughly chopped
4 Green chillies
12 Garlic cloves
1 small piece of Ginger
6 tbsp Desiccated Cocount
1 tbsp Poppy seeds
1/2 tsp Turmeric powder
Handful of Coriander leaves

Grind all the above ingredients into a fine  paste.

For the Gravy
1 kg Chicken pieces
2 Onions sliced
1 cup Curd
1 stick Cinnamon crushed 
3 Cloves crushed 
3 Cardomom crushed 
2 Bay leaves
Salt to taste
2 tbsp Raisins
Juice of 1/2 Lime
Wet ground paste
4 tbsp Ghee
1 tbsp Coriander leaves chopped for garnishing

Take a pot, add ghee and let it heat. Fry the onions until brown in colour. Add bay leaves, cloves, cinnamon and Cardomom and sauté it for 2 minutes. Add the wet paste and stir fry till brown in colour. Add chicken pieces, curd, salt and raisins, stir well. Cover and cook on low heat for  20 minutes stirring it occasionally. The chicken should be tender by now. Pour a cup of water, stir and simmer the gravy until it thicken. Switch off the flame. Add the lime juice and stir. Garnish it with coriander leaves. Serve hot with Roti and Salad.....

Sunday 13 March 2016

Lagan Ka Murg

Lagan Ka Murg

Lagan is the wide heavy bottom pot in which this dish is cooked. This dish can be cooked on any occasions. It has a rich creamy taste. It can be enjoyed with Roti, Naan or Rice.
I found this Hyderabadi recipe from a old Muglai cook book which I own. This recipe is different from the recipes I saw on the net, but it tasted awesome.. 

For the Wet Masala Paste 

1 Big Onion chopped 
1 " Ginger piece 
6 Garlic cloves 
5 Dry Red Chillies 
1 tbsp Poppy seeds 
2 small pieces Dry Coconut 
15 pieces of Cashew nuts

Grind all the above ingredients in to a paste.

For the Chicken Gravy 

1 Kg Chicken cleaned and cut into pieces 
14 Baby Potatoes boiled and peeled 
2 Tomatoes sliced 
Salt to taste 
1 tsp Turmeric powder 
1 1/2 tsp  Garam Masala powder 
2 cups Thin Coconut Milk 
1 cup Thick Coconut Milk 
1/4 cup Milk 
1 tbsp Butter 
1/4 cup Ghee 
Few Coriander leaves chopped

Take a Lagan or a pot. Add butter and let it melt. Add the potatoes and fry till light golden in colour. Keep it aside. Add the ghee. Let it heat. Add the paste and sauté it for 2 minutes. Add 1/2 of the portion of the milk. Stir it and cook for a minute. Add the remaining milk and cook it till golden in colour and the ghee starts to separate from the gravy. Add the chicken pieces and cook the chicken for 5  minutes. Add the tomato, salt, turmeric power and garam masala powder. Stir it. Add the thin coconut milk. Cover and cook on low flame till the chicken is tender and the gravy has thicken up a bit. Add the potatoes and the  thick coconut milk. Simmer for 2 minutes. Garnish with coriander leaves. Serve hot.
P.S. I have used tetra pack Coconut milk so to make thin coconut milk, I have taken 1 cup coconut milk and have add 1 cup water.